RECIPES
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Chocolate XS Cake Water bath baking consists of placing a container (pan, bowl, soufflé dish, etc.) of food in a large, shallow pan of warm water, which surrounds and protects delicate foods during cooking by maintaining an even, low-moisture heat. It also prevents crust formation and rapid expansion, which can lead to cracking of surfaces. This technique is designed to cook delicate dishes such as custards, sauces and savory mousses. Baking in a water bath keeps items, such as delicate caramel custard, from overheating and guarantees a smooth texture. Directions Position a rack in middle of oven. Preheat oven to 325 F degrees. Brush melted butter over bottom and sides of an eight-inch round cake pan that is two inches deep and line bottom with parchment paper. Brush paper with melted butter. Bring water and six tablespoons of sugar to a boil, letting sugar dissolve before water boils. Remove from heat. Add in semisweet and unsweetened chopped chocolates and stir until melted and smooth. Stir in melted butter to incorporate. Set aside to cool slightly. Beat eggs and remaining three tablespoons of sugar with an electric mixer on high speed until thick and fluffy, about three minutes. In two additions, gently fold warm chocolate mixture into egg mixture. Pour batter into prepared pan, and put cake pan into a large baking pan. Put pans in oven and pour hot water in large baking pan to reach one inch up sides of cake pan. Bake about 40 minutes until top looks firm and set. Cool cake in water bath for 15 minutes on a wire rack. Carefully remove cake from water bath and cool one hour more at room temperature. Cover with plastic wrap and refrigerate overnight. Run a small knife around sides of cake to loosen it from pan and unmold cake. Place a wire rack on cake and invert cake onto it. Discard paper liner. Place a plate on bottom of cake and invert cake so it is right side up. Cut into slices and serve with lightly sweetened whipped cream, if desired. Nutrition information per slice: This recipe is from The Culinary Institute of America's Baking and Pastry, Mastering the Art and Craft, which is available for purchase at bookstores nationwide. |
Ingredients Serves 12 |
